Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.

摘要: Real-time PCR has been applied to quantify mycelium of Penicillium camemberti and roqueforti during ripening model cheese curd surface mould-ripened cheeses. Total fungal DNA was first validated as an indicator mycelial biomass in pure liquid culture then curds at different stages ripening. To imitate matrix effects, extracted from mixed with known amounts fresh P. or used standards for further quantitative real-time PCR. Mycelial mass per (mg/g) directly obtained fluorescence data. In curd, increased 2.8 d4 596 mg/g d11 whereas 0.3 6.3 the same period. showed a fast development Coulommiers d2 d9 (66 119 mg/g) 100-fold increase Carre (0.85 85 mg/g). While reached maximum Coulommiers, it still developed until d45. For time, manufacturers have powerful technique monitor growth dynamics their cultures, which represents important step controlling making.